Ingredients
6 1/2
cups frozen broccoli florets, cut into bite-sized pieces*
2
red bell peppers, cut into 1-inch hearts with canape cutter (1 cup)
1/4
cup sweetened dried cranberries
1/4
cup salted shelled sunflower seeds
1/2
cup purchased Italian salad dressing
3
tablespoons orange marmalade
1/2
teaspoon cumin
Preparation
Cook broccoli as directed on package. Drain. Rinse with cold water to cool; drain well.
In large bowl, combine cooked broccoli and all remaining salad ingredients.
In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss until well mixed. Refrigerate at least 20 minutes before serving.
